Note:  Do not rely on this information. It is very old.


Rum, an ardent spirit distilled from fermented molasses. The mixture is allowed to ferment for a period varying from nine to fifteen days, and is then sent to the still. The first product is called "low wines," and the second distillation results in rum, the "Jamaica proof" rum being such as will admit of the sinking in it of olive-oil. One of the constituents of rum is butyric acid, and spurious rum is sometimes made by the admixture of this acid to other spirit. Pine-apple rum owes its name and peculiarity to the addition of sliced pine-apples to the fermenting mixture. Much rum is now received from British Guiana.